As its name suggests, Roots restaurant has deep roots, based on family values, in the city's Parque Verde, with its rhythm and lifestyle, and in Portuguese cuisine. Here, unique gastronomic experiences reign, exploring the richness of national cuisine and the recipes of yesteryear, creatively presented, and taking full advantage of the wood-fired oven. In this space you can enjoy a meal or just a refreshment at any time of the day. In the cafeteria, enjoy the crepes. The Wine Bar offers us a wide selection of wines, craft beers and cocktails, accompanied by a good snack made to order.
For Invade Magazine’s readers, Roots suggests the Beef Wellington with Sweet Potato Fries and Sauteed Asparagus, accompanied by a good wine from the region.
150g veal loin
75g puff pastry
20g ham
2g mustard
30g mushroom paste (1000g brown mushrooms, 250g onion, 100g olive oil, 50g Worcestershire sauce, 5g tabasco, salt to taste)
PREPARATION:
Seal the meat and bake at 300 degrees for 5 minutes.
Mushroom paste:
In a skillet, heat the oil and add the chopped onion. Pour on to cook until golden.
Add the well-chopped mushrooms and cook until all the liquid is lost. Season and leave for a little while.
Mounting:
Add all the ingredients: ham, mushroom paste, steak, mustard and wrap in the puff pastry. Place in a preheated oven at 230 degrees for 13/15 minutes.
